A blend of two different types of flours and the absence of eggs in this homemade pasta dough give whatever pasta you make from it that signature al dente chew. It's great for using with pasta shapes that need to be sturdy enough to twirl around a fork, give this dough a try when making Pici with Short-Rib Ragu.

Martha Stewart Living, October 2019


Credit: Paola + Murray

Recipe Summary

15 mins
1 hr 15 mins
1 pound


Ingredient Checklist


Instructions Checklist
  • On a clean work surface or in a large bowl, combine both flours and 1 teaspoon salt. Make a well in center; add 1 cup warm water and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into liquid until a ragged dough forms.

  • Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky. 

  • Pat dough into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.

Cook's Notes

Look for "00" and semolina flour in the baking aisle of your local supermarket. Alternatively, you can find them at Italian specialty stores.